Friday, March 26, 2010

Sakura Blossom Tea - Teased from their envelop, the collapsed blossomsunfold and float like butterfly wings in the warm water.

I'd like to claim bragging rights, that I did more than tear open foiled and frilled packets of the most delicate and careful constructions to protect the most delicate and careful constructions held inside them. My little victory, however, is confined to the luck of living close to a Japanese megamarket, which not only has an astonishing selection of teas, including preserved wet cherry blossoms, but a separate concession exclusively for the formal display and purchase of wagashi, the most precious, and often seasonally available, confectionery, known for their exquisite, fragile beauty. Happy, happy spring, everyone!

Though ahead of 2009's schedule, our local blossoms arestill barely in bud. This is one of last year's models.

Susan, lovie ~ I'm not really a tea drinker, unless I'm feeling unhealthy and crave green tea with ginger or am at High Tea and love Earl Grey with scones and dainty sandwiches. That said, this is intriguing. In southern California at the moment, cherry blossoms are in glorious bloom. Given that I have rarely seen them in Auckland, I forgot how beautiful they could be - imagine being in Washington DC or anywhere in Japan? Beautiful images, my friend - truly stunning.

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.